Light and Airy Gluten-Free Popovers

Meaningful Eats

Light and Airy Gluten-Free Popovers

12 popovers

My family's favorite gluten-free popovers! Made with gluten-free measure-to-measure flour, gluten-free oat flour, and a few more simple ingredients, you won't believe how easy they are to make at home. They’re delicious smothered with butter right out of the oven!

Course Bread, Breakfast, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 30

Total Time 45

Author Erin Collins

Ingredients

4 large eggs, at room temperature
1 1/4 cups (300ml) 2% milk, at room temperature
3 tablespoons butter, melted
2/3 cup (100g) gluten-free measure-for-measure flour
1/4 cup (30g) gluten-free oat flour
3/4 teaspoon kosher salt

Instructions

Before you begin: Make sure your eggs and milk are at room temperature. I usually set my eggs in a bowl of hot water to bring them to room temperature quickly. You can also microwave the milk until it’s warm, but not hot.
Preheat the oven to 450°F. Spray a 12-count petite popover pan with cooking spray. (Note: This recipe makes 12 petite popovers or 6 grand popovers. I like the way the petite popovers turn out best. You can use a standard 12-count muffin pan if you don’t have a popover pan.)
Add the eggs, milk and butter to a blender jar. Pulse briefly a few times until smooth and combined. Don’t overmix! Add the gluten-free flour, oat flour, and salt. Pulse very briefly until just combined. Again, do not overmix.
Pour the batter into the prepared pan, filling each cup about 2/3 full.
Bake at 450°F for 15 minutes, then reduce the oven heat to 350°F and bake for an additional 10-15 minutes, until the popovers are deep brown.
Remove the popovers from the oven and immediately poke a small hole in the side of each popover with a sharp knife. (This allows the steam to escape so the popovers don’t deflate.) Serve immediately.

Notes

Gluten-Free: A combination of oat flour and gluten-free measure-for-measure flour (with xanthan gum!) provides the right balance of moisture and structure. Make sure you use certified gluten-free oat flour, since oats can be cross-contaminated with gluten during processing.

Dairy-free: Use almond milk and vegan butter. The popovers might not brown as much, but will still be delicious!

To Make-Ahead: For the best rise and texture, I recommend making the batter just before baking rather than refrigerating it ahead of time. The eggs and milk should be at room temperature for the best results.

To Store: Popovers are best fresh out of the oven. If storing leftovers, let them cool completely on a wire rack, then store in an airtight container. They will last up to 2 days at room temperature.

To Freeze: Freezing them tends to change their texture so I don't recommend freezing the popovers.

Nutrition